Vladimir Mukhin White Rabbit’s chef:
“Borsch with crucian carps is our family recipe. My grandma just put crucian carps into the borsch, and I make more fuss about it, take bones out of them and serve them separately with sour cream. Christian Etienne, the chef of a Michelin-starred Christan Etienne restaurant in Avignon, taught me many things, and first of all the French cooking technique which makes up the basis of any European cuisine. I like experimenting with local products: Sochi pigeons, boletus, salsify. Not all their advantages seem revealed to me. And I also like chocolate, it’s interesting that it preserves its typical taste regardless of changes in its texture. Ajapsandali became the first dish in my cooking practice. My father and I prepared it every summer and still do so in our cottage. There was also a sweet chocolate pudding with milk. Mutton with prunes is just as worth mentioning. This is a very old recipe; my grandma told me about it when I was a child, and when I grew up, my father taught me to cook it.”
Vladimir Mukhin is a brand chef of White Rabbit Group and the chef at White Rabbit, the chairman of cooking dynasty. At 12 he started working in his father’s restaurant in Essentuki, and at 20 he moved to Moscow where he was taught by Filin, Makhov and Malyutin. In 2009 he helped with the organization of the first Russian cuisine evening in France. Since 2002 he has been the leader of White Rabbit’s cuisine.
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